1/21/2014
Chocolate Cake with Caramel Pecan Filling
(for caramel pecan filling)
1/2 cup all purpose flour
2 cups granulated sugar
1/2 t salt
3 cups heavy cream
10 T unsalted butter
2 cups toasted pecans, crushed
(for chocolate cake)
2 1/2 cups cake flour
1 t baking soda
3/4 t salt
6 oz unsweetened chocolate
3/4 cup unsalted butter
2 cups packed brown sugar
5 large eggs, lightly beaten
2 1/2 t vanilla extract
1 1/2 cups sour cream
1 1/2 cups boiling water
confectioner's sugar for dusting
>how to make<
(for filling)
*Blend the flour, sugar, and salt together.
*Put the cream and butter in a heavy saucepan, place over medium heat, and bring to a simmer.
*Whisk in the flour mixture and reduce the heat to low.
*Cook, stirring often with a wooden spoon about 20 minutes.
*Let cool, and stir in the pecans.
(This filling will keep for up to 2 weeks in the refrigerator.)
(for cake)
*Preheat the oven to 350 degrees.
*Butter or spray an 11" springform pan with nonstick cooking spray.
*Sift together the flour, baking soda, and salt and set aside.
*Melt the chocolate in the top of a double boiler and keep warm.
*Cream the butter and brown sugar in a heavy duty mixer until light and fluffy.
*Add the eggs, in batches, blending well after each addition.
*Mix in the vanilla extract.
*Pour the chocolate into the butter mixture in a steady stream.
*Scrape down the sides of the bowl and continue to mix until thoroughly combined.
*Beginning and ending with the dry ingredients, alternately add the sour cream and dry ingredients, in batches, stirring to incorporate after each addition.
*Scrape down the bowl and mix until smooth.
*With the mixer running, carefully pour in the boiling water.
*Stir until just blended.
*Pour into the cake pan.
*Bake for 60 minutes, or until a toothpick comes out clean when inserted in the center.
*Cool in the pan for 3 to 5 minutes, then turn the cake out onto a wire rack to cool completely.
*When ready to finish the cake, slice it horizontally into 3 even layers.
*Spread the filling out in an even layer over the bottom piece of the cake.
*Center the middle layer over the bottom and reapeat.
*Place the remaining layer on top and dust with confectioner's sugar just before slicing.
-serves 12 to 16-
(for caramel pecan filling)
1/2 cup all purpose flour
2 cups granulated sugar
1/2 t salt
3 cups heavy cream
10 T unsalted butter
2 cups toasted pecans, crushed
(for chocolate cake)
2 1/2 cups cake flour
1 t baking soda
3/4 t salt
6 oz unsweetened chocolate
3/4 cup unsalted butter
2 cups packed brown sugar
5 large eggs, lightly beaten
2 1/2 t vanilla extract
1 1/2 cups sour cream
1 1/2 cups boiling water
confectioner's sugar for dusting
>how to make<
(for filling)
*Blend the flour, sugar, and salt together.
*Put the cream and butter in a heavy saucepan, place over medium heat, and bring to a simmer.
*Whisk in the flour mixture and reduce the heat to low.
*Cook, stirring often with a wooden spoon about 20 minutes.
*Let cool, and stir in the pecans.
(This filling will keep for up to 2 weeks in the refrigerator.)
(for cake)
*Preheat the oven to 350 degrees.
*Butter or spray an 11" springform pan with nonstick cooking spray.
*Sift together the flour, baking soda, and salt and set aside.
*Melt the chocolate in the top of a double boiler and keep warm.
*Cream the butter and brown sugar in a heavy duty mixer until light and fluffy.
*Add the eggs, in batches, blending well after each addition.
*Mix in the vanilla extract.
*Pour the chocolate into the butter mixture in a steady stream.
*Scrape down the sides of the bowl and continue to mix until thoroughly combined.
*Beginning and ending with the dry ingredients, alternately add the sour cream and dry ingredients, in batches, stirring to incorporate after each addition.
*Scrape down the bowl and mix until smooth.
*With the mixer running, carefully pour in the boiling water.
*Stir until just blended.
*Pour into the cake pan.
*Bake for 60 minutes, or until a toothpick comes out clean when inserted in the center.
*Cool in the pan for 3 to 5 minutes, then turn the cake out onto a wire rack to cool completely.
*When ready to finish the cake, slice it horizontally into 3 even layers.
*Spread the filling out in an even layer over the bottom piece of the cake.
*Center the middle layer over the bottom and reapeat.
*Place the remaining layer on top and dust with confectioner's sugar just before slicing.
-serves 12 to 16-
Labels: chocolate cake recipe, layer cake recipe, pecan filling recipe
